Harvest Chex Mix

You want to talk about disappearing fast. This Harvest Chex Mix was gone in just minutes when Anita took it into the office to share with her co-workers. It’s a wonderful combination of sweet treats, mixed in with cereal, Bugles and pretzels. All coated in a delicious buttery brown sugar coating. You cannot just eat one handful, that’s for sure!
Harvest Chex Mix

You can pretty much add whatever your autumn favorites are into the Harvest Chex Mix. Just make sure that you let the baked mixture completely first. You don’t want a melty gooey mess!

You will need a very large bowl or container as this recipe does make a good-sized batch of mix.

Also try my Southwestern Chex Mix.

Harvest Chex Mix

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 20 servings

Ingredients

For the sauce

  • 1 cup butter melted
  • 1 cup brown sugar packed
  • 2 tablespoons vanilla extract

For the mix

  • 12 ounce box Rice Chex cereal
  • 7 ounce bag Bugles
  • 4 cups mini pretzel twists
  • 1 cup candy corn
  • 1 cup candy corn pumpkins
  • 8 ounce bag Reese’s Pieces

Instructions

  • Preheat your oven to 275 F. Line two large baking sheets with parchment paper.
  • Whisk the sauce ingredients in a bowl until the brown sugar is dissolved.
  • Place the Chex, pretzels and Bugles into a very large bowl. Stir gently to mix. Pour the sauce over the mixture and stir gently to coat evenly.
  • Divide the mixture between the two baking sheets and spread out evenly.
  • Bake for 45 minutes, stirring gently every 15 minutes.
  • Remove from the oven and let cool for 20-30 minutes.
  • Add mixture to a large bowl. Add the candy corn, pumpkins and Reese's pieces. Stir gently to combine.
  • Store in an airtight container.

The Best Chicken Fingers

Oh my goodness. Give me a plate of these chicken fingers and some of the dipping sauce and stand back because I’m going in! Calling these the “best” is not only accurate it’s an understatement! The chicken is moist and tender. It isn’t dried out like some of the chicken finger recipes we’ve all made. The batter adheres perfectly and has just the right crunch. No batter loss here and no breading that’s so crunchy you’d swear you were biting into pebbles. This is spot-on great stuff here!
The Best Chicken Fingers

Although this recipe calls for adding a bit of hot sauce to the marinade I wouldn’t let that scare you off from making them for your We-don’t-like-spicy friends. The chicken is by no means spicy hot. The heat is very subtle. If you have to go without it substitute apple cider vinegar or white vinegar. Personally, I’d double the amount of hot sauce and add a bit of cayenne or chipotle powder to the breading next time!

The Best Chicken Fingers

Course Appetizer
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Author Inspired by Butter With A Side Of Bread

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts or chicken tenderloins

For the marinade

  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon Frank’s RedHot Sauce
  • 1/4 teaspoon freshly ground black pepper

For the breading

  • 1/2 cup Panko breadcrumbs
  • 1/2 cup regular breadcrumbs Italian-seasoned is fine
  • 1/2 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 teaspoon salt or garlic salt
  • 1/2 teaspoon pepper
  • Vegetable oil for frying

For the Chicken Finger Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • Couple pinches of kosher salt and freshly ground black pepper

Instructions

For the chicken

  • Cut into strips or nuggets. Try to make the pieces as close to the same size as possible.
  • Whisk together the marinade ingredients. Add in the chicken pieces and coat well. Cover and refrigerate for 30 minutes.
  • Combine the breading ingredients in a pie plate or bowl.
  • Heat the oil in a deep fryer or Dutch oven until 365 F.
  • Working in batches, remove the chicken pieces from the marinade. Shake off excess and transfer to the fryer. Fry 2-4 minutes per side, flipping once. Remove to a paper-towel lined plate to drain.
  • Serve with the Chicken Finger Dipping Sauce.

For the Chicken Finger Dipping Sauce

  • Whisk together all ingredients.

Plank-Smoked Camembert

Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly. You won’t be able to get enough. I couldn’t.
Plank-Smoked Camembert

I could easily see making several variations on this plank-smoked Camembert for a party. You have to make this recipe as-is, for sure. Then maybe try a few different jellies. Try a few without jalapenos. Mix it up. They’re super easy to make, look amazing, and taste fantastic.

You’ll also love plank-smoked Twinkies.

Plank-Smoked Camembert

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author Mike

Ingredients

  • 1 cedar plank
  • 8 ounces Camembert cheese
  • 3 tablespoons jalapeno pepper jelly
  • 1 large jalapeño pepper sliced thin
  • Crackers for serving

Instructions

  • Fire up your grill for direct and indrect cooking.
  • Place the cedar plank over direct heat and grill until it is singed. Flip and singe the other side. Remove and let cool slightly.
  • Unwrap the cheese and place in the center of the plank. Top with the jelly, spreading it out over the top. Add the jalapeno slices.
  • Return the plank to the grill, this time over indirect heat. Grill until the cheese is starting to melt, 8-10 minutes.
  • Remove the plank from the grill. Serve with crackers.